WHIPPING CREAM CAKE
This Whipping Cream Cake is an example of vintage recipes at their finest! This luscious cake is both simple and unique and is sure to become a family favorite.
Provided by Jamie Lothridge
Categories Cake
Time 1h30m
Number Of Ingredients 7
Steps:
- Spray a 12-cup bundt pan with nonstick cooking spray - preferably one for baking. This will help ensure a clean release of the bundt cake from the pan.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer on medium speed, beat the butter and sugar until light and fluffy - about 5 minutes.
- Add one egg at a time, beating after each egg.
- Add salt to the measured flour, whisking to combine and aerate the flour. Then alternately add the flour and heavy whipping cream starting and ending with the flour. Scrape down the sides and mix to combine. Add in vanilla extract and mix until incorporated.
- Start the cake in a COLD oven by placing the cake into the oven, closing the door and heating the oven to 325°F. Bake for 1 hour and 15 mins or until a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack for 45 minutes before inverting onto a serving plate.
- Top with whipped cream and fresh berries.
Nutrition Facts : Calories 387 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 117 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 slice, Sodium 72 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
WHIPPED CREAM POUND CAKE
This cake never lasts long at family gatherings. Slices taste terrific whether seved alone or when topped with fresh fruit. -Shirley Tincher, Zanesville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 2 cakes (12 servings each).
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined., Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired.
Nutrition Facts : Calories 275 calories, Fat 13g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 97mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
WHIPPING CREAM POUND CAKE
Moist, flavor-changing, light pound cake. Note: You can change the flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great.
Provided by Toni Wiggins
Categories Desserts Cakes Pound Cake Recipes
Time 3h10m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
- Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
- Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
- Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.
Nutrition Facts : Calories 487.2 calories, Carbohydrate 68 g, Cholesterol 137.9 mg, Fat 21.8 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 12.9 g, Sodium 130.5 mg, Sugar 43.7 g
LEMON WHIPPING CREAM POUND CAKE
This Lemon Whipping Cream Pound Cake is melt-in-your-mouth delicious! Super moist, soft, and has wonderful lemon flavor.
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 14
Steps:
- Grease and flour a tube pan. Preheat oven to 325 degrees F
- In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine. Set aside for later.
- Cream the butter with the paddle attachment in your mixer on medium speed until smooth. Gradually add the sugar and mix until lighten in color and fluffy 3 to 5 minutes.
- Add the eggs one at a time, mixing after each until the yellow of the yolk blends in.
- Add the whipping cream, lemon juice, lemon extract, and lemon zest to a measuring cup or bowl.
- Add the flour mixture alternately with the whipping cream mixture. Begin and end with the dry ingredients. We do three additions of the flour mixture and two of the whipping cream mixture.
- Pour or spoon the batter into a prepared tube pan.
- Bake at 325 degrees for 60-65 minutes or until a toothpick comes out clean (or with just a few crumbs attached.) Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
- This recipe makes approximately 8 cups of batter.
- Allow to cool in the pan for about 10 minutes before turning out onto serving plate.
- Combine sugar and lemon juice in a bowl and stir until smooth.
- Drizzle over the pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) Sprinkle lemon zest over the top.
ELVIS PRESLEY'S FAVORITE WHIPPING CREAM POUND CAKE
This recipe appeared in Our local newspaper about 20 years ago. The recipe comes from an old lady who was a dear friend of Elvis. She made this cake for him every Christmas and on special occasions. She made the paper promise to keep her name anonymous for fear that people would deluge her Tupelo Mississippi home with requests by fans to make her cakes for them.
Provided by Steve P.
Categories Dessert
Time 1h25m
Yield 1 Ten inch tube or Bundt cake, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Butter and flour a 10 inch tube or bundt pan.
- Thoroughly cream together sugar and butter.
- Add eggs 1 at a time, beating well after each addition.
- Mix in half the flour, then the whipping cream, then the other half of the flour.
- Add Vanilla.
- Pour into prepared pan.
- Set in COLD oven and turn heat to 350ºF.
- Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
- Cool in pan 5 minutes.
- Remove from pan and cool thoroughly.
- Wrapped well, this cake will keep for several days.
- Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake.
Nutrition Facts : Calories 847.9, Fat 38.6, SaturatedFat 22.9, Cholesterol 264.5, Sodium 277.9, Carbohydrate 116.4, Fiber 0.9, Sugar 75.3, Protein 10.6
CREAM POUND CAKE
This was my grandmother's favorite cake to make. My mother made it a lot, too, and now I do. It can be sliced thin and topped with strawberries (or any fruit) and whipped cream for a super dessert.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar and vanilla, mixing until sugar is dissolved. Combine the flour, baking powder and salt; add to batter alternately with cream. Pour into a greased 10-in. tube pan. , Bake at 350° for 60-70 minutes or until cake tests done. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts :
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